Slow cooked oxtail in a rich and delicious sauce.

★Ingredients

• 1 teaspoon salt
• 3 pounds (1.4 kg) oxtail, trimmed of excess fat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon black pepper
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 1 cup (240 ml) red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups (960 ml) beef broth
• 5-6 allspice berries (optional)
• 1 teaspoon dried thyme (or 2-3 sprigs fresh)
• 1 tablespoon soy sauce
• 2 tablespoons Worcestershire sauce
• Fresh parsley, chopped, for garnish
• 1 tablespoon brown sugar (optional, for a hint of sweetness)

★Instructions

1. Season and Brown the Oxtail

• Pat the oxtail pieces dry with paper towels, then season with salt and black pepper.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the oxtail in a single layer and brown on all sides, about 3-4 minutes per side. Remove the oxtail from the skillet and set aside.

1. Sauté the Vegetables

• In the same skillet, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and slightly browned.
• Add minced garlic and sauté for an additional 1 minute until fragrant.

1. Add Tomato Paste and Wine

• Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
• Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 5 minutes, reducing it slightly.

1. Combine Broth and Seasonings

• Add the beef broth, bay leaves, thyme, allspice berries (if using), Worcestershire sauce, soy sauce, and brown sugar (if using). Stir to combine.

1. Transfer to Slow Cooker

• Transfer the browned oxtail and the sauce with vegetables to a slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours, or until the oxtail is tender and the meat is falling off the bone.

1. Adjust Seasoning and Thicken Sauce

• Once cooked, taste the sauce and adjust the seasoning with additional salt, pepper, or soy sauce as needed. If you prefer a thicker sauce, remove the oxtail and set aside, then reduce the sauce on the stove over medium heat for 10-15 minutes until it thickens to your liking.

1. Serve

• Return the oxtail to the sauce. Serve hot, garnished with fresh chopped parsley. Enjoy with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Enjoy!!